If you can send a spacecraft to the moon and loop around our natural satellite one time, or—even better—gently set a rover down on the lunar surface, there could be money in it for you. $4.75 million, to be precise.
Articles from Popular Science
On Monday, at 12:31 pm Eastern time, a SpaceX Falcon 9 rocket lifted off on a resupply flight for the International Space Station, and among its cargo, in addition to ice cream, was something else very cool: a supercomputer.
You can see how volcanoes tend to spring up along the edges of plates, though it's admittedly challenging given the terrible color scheme here...
Raise your fin if you've got alcohol flowing out of your gills
“Bubonic” is almost onomatopoeic. It sounds bulbous and grotesque and ancient. It sounds like something your great great grandmother might have contracted as a child, along with “the consumption.” So when headlines proclaim that the bubonic plague is alive in Arizona (or New Mexico, or wherever) it feels like some archaic monster has risen from the grave. The reality is that it never actually died.
Once difficult and expensive even for the most technologically advanced labs, genetic testing is fast becoming a cheap and easy consumer product. With a little spit and 200 dollars, you can find out your risk for everything from cystic fibrosis to lactose intolerance.
Forget Smokey the Bear. The Forest Service has a new message for Americans: Keep your drones out of their wildfires.
Every year, young sea turtles migrate up the US East Coast to spend the summer foraging in northerly waters. Sometimes, they wind up in the Gulf of Maine, which stretches from Cape Cod Bay to Nova Scotia. As the weather cools, the turtles, including endangered Kemp's ridley and loggerhead turtles, begin to swim south.
You can make a battery out of a lemon, a tomato, an orange or a stack of old two cent coins. And now, thanks to a miracle of modern science, you can make a battery using spit.
What makes lollies taste sweet and coffee taste bitter, and not the other way around? In a study published this week in Nature, researchers identified the secret ingredient that keeps our tastes distinct.